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Performance and Calibration of the ATLAS Tile Calorimeter

Instruments (Basel), 2022-08, Vol.6 (3), p.25

Davidek, Tomas

2022

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Search for Lepton-Flavor-Violating Decays of Bosons With the ATLAS Detector

Frontiers in physics, 2020-05, Vol.8

2020

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In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction

Journal of agricultural and food chemistry, 2004-08, Vol.52 (17), p.5550-5558

2004

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Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction

Journal of agricultural and food chemistry, 2003-04, Vol.51 (9), p.2714-2721

2003

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Simultaneous Quantitative Analysis of Maillard Reaction Precursors and Products by High-Performance Anion Exchange Chromatography

Journal of agricultural and food chemistry, 2003-12, Vol.51 (25), p.7259-7265

2003

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Preparation of activated flavor precursor DFG, N-(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps

Food chemistry, 2018-04, Vol.244, p.177-183

2018

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ATLAS Tile Calorimeter time calibration, monitoring and performance

Journal of physics. Conference series, 2017-11, Vol.928 (1), p.12003

Davidek, T

2017

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Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants

Journal of agricultural and food chemistry, 2019-03, Vol.67 (10), p.2954-2962

2019

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Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling Experiments

Journal of agricultural and food chemistry, 2021-06, Vol.69 (23), p.6636-6649

2021

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Generation of α‑Diketones and 4‑Hydroxy-2,5-dimethyl-3(2H)‑furanone upon Coffee RoastingImpact of Roast Degree on Reaction Pathways

Journal of agricultural and food chemistry, 2019-12, Vol.67 (50), p.13829-13839

2019

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Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food

Journal of agricultural and food chemistry, 2008-05, Vol.56 (10), p.3639-3647

2008

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Sugar Fragmentation in the Maillard Reaction Cascade: Isotope Labeling Studies on the Formation of Acetic Acid by a Hydrolytic β-Dicarbonyl Cleavage Mechanism

Journal of agricultural and food chemistry, 2006-09, Vol.54 (18), p.6667-6676

2006

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Quantitative Validation of the In-Bean Approach in Coffee Roasting

Journal of agricultural and food chemistry, 2020-04, Vol.68 (17), p.4732-4742

2020

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New Insight into the Role of Sucrose in the Generation of α‑Diketones upon Coffee Roasting

Journal of agricultural and food chemistry, 2018-03, Vol.66 (10), p.2422-2431

2018

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The kinetics of coffee aroma extraction

Food research international, 2014-09, Vol.63, p.271-274

2014

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Sugar Fragmentation in the Maillard Reaction Cascade: Formation of Short-Chain Carboxylic Acids by a New Oxidative α-Dicarbonyl Cleavage Pathway

Journal of agricultural and food chemistry, 2006-09, Vol.54 (18), p.6677-6684

2006

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Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments

Journal of agricultural and food chemistry, 2009-11, Vol.57 (21), p.9923-9931

2009

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Causes clarification of the soil aggregates stability on mulched soil

Soil and water research, 2022-01, Vol.17 (2), p.91-99

2022

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Study To Elucidate Formation Pathways of Selected Roast-Smelling Odorants upon Extrusion Cooking

Journal of agricultural and food chemistry, 2013-10, Vol.61 (43), p.10215-10219

2013

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Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry

Analytical chemistry (Washington), 2005-01, Vol.77 (1), p.140-147

2005

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Degradation of the Amadori Compound N-(1-Deoxy-d-fructos-1-yl)glycine in Aqueous Model Systems

Journal of agricultural and food chemistry, 2002-09, Vol.50 (19), p.5472-5479

2002

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A holistic approach towards defined product attributes by Maillard-type food processing

Food & function, 2013-07, Vol.4 (7), p.115-111

2013

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Origin and Yields of Acetic Acid in Pentose-based Maillard Reaction Systems

Annals of the New York Academy of Sciences, 2008-04, Vol.1126 (1), p.241-243

2008

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Generation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone from Rhamnose as Affected by Reaction Parameters: Experimental Design Approach

Journal of agricultural and food chemistry, 2009-04, Vol.57 (7), p.2889-2895

2009

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α-Mercaptoketone Formation during the Maillard Reaction of Cysteine and [1-13C]Ribose

Journal of agricultural and food chemistry, 2004-02, Vol.52 (4), p.958-961

2004

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Performance and Calibration of the ATLAS Tile Calorimeter

Search for Lepton-Flavor-Violating Decays of Bosons With the ATLAS Detector

In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction

Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction

Simultaneous Quantitative Analysis of Maillard Reaction Precursors and Products by High-Performance Anion Exchange Chromatography

Preparation of activated flavor precursor DFG, N-(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps

ATLAS Tile Calorimeter time calibration, monitoring and performance

Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants

Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling Experiments

Generation of α‑Diketones and 4‑Hydroxy-2,5-dimethyl-3(2H)‑furanone upon Coffee RoastingImpact of Roast Degree on Reaction Pathways

Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food

Sugar Fragmentation in the Maillard Reaction Cascade: Isotope Labeling Studies on the Formation of Acetic Acid by a Hydrolytic β-Dicarbonyl Cleavage Mechanism

Quantitative Validation of the In-Bean Approach in Coffee Roasting

New Insight into the Role of Sucrose in the Generation of α‑Diketones upon Coffee Roasting

The kinetics of coffee aroma extraction

Sugar Fragmentation in the Maillard Reaction Cascade: Formation of Short-Chain Carboxylic Acids by a New Oxidative α-Dicarbonyl Cleavage Pathway

Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments

Causes clarification of the soil aggregates stability on mulched soil

Study To Elucidate Formation Pathways of Selected Roast-Smelling Odorants upon Extrusion Cooking

Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry

Degradation of the Amadori Compound N-(1-Deoxy-d-fructos-1-yl)glycine in Aqueous Model Systems

A holistic approach towards defined product attributes by Maillard-type food processing

Origin and Yields of Acetic Acid in Pentose-based Maillard Reaction Systems

Generation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone from Rhamnose as Affected by Reaction Parameters: Experimental Design Approach

α-Mercaptoketone Formation during the Maillard Reaction of Cysteine and [1-13C]Ribose

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